Pesto, Pesto, Please
Growing up in a small town on the most isolated group of islands in the world is incredible. It also interestingly equates to a disproportionate amount of outside world exposure being based on what comes into stock at Costco, our mecca and life source. (We didn't have a Walmart until I was ten, which paled in comparison.)
This basically meant that everyone in town was always sporting the same car seat covers and camp showers, cheese plates and boogie boards. (ALSO BIRTHDAY SHEET CAKE. An aside– this is my number one favorite food in life. Old loves die never.) Due to of this version of external exposure, to me, when something showed up at Costco, that was it's world debut. The first time I ever heard of hummus was when Costco got the family sized tub, around 2003. Contrary to my then belief, this was not the advent of the dish. Same went for pesto, now another great love of my life. Ultimately, pesto and Costco became synonymous as I ensured we had a $7 jumbo jar on stock at all times.
When I moved to a city away from home and Costco, I was disappointed to find that 1) I had been buying pesto in bulk and that regular jars are only a quarter of the correct size and 2) they cost just as much. So, in order to feed my addiction on a budget, I decided to make my own.
This vegan version is the best I've found yet, made with basil and walnuts. There's something about the standard pine nut base that sometimes makes me miss the parmesan, but this sub for walnuts adds a texture and nuttiness that made me forget about it completely.
Here you have it:
- 1 cup fresh basil
- 1/4 cup walnuts
- 1 tbsp nutritional yeast
- 2 cloves garlic
- 1/4 cup olive oil
- a little salt & pepper
Put all ingredients into a food processor and blend until smooth, about 1 minute.
Eat it all.